Lemon and Poppy Seed Scones Recipe

These lemon and poppy seed scones, have the yummiest buttery and fluffy texture! They're perfect for sweet snacks or beautiful afternoon teas. This recipe is so easy to make and you simply need one bowl and a baking tray to get started.

Scones are one of the easiest bakes to make. You just need one mixing bowl, 10-15 minutes for making and just 15 minutes to bake. My method means that you don't even need a rolling pin, just use your hands to mix the deliciously zesty lemon dough together, cut out your scones shapes and pop them on your baking tray to bake. They are a yummy treat as they are, but you can also fill them with vegan butter, jam or lemon curd for an even more amazing treat!

These scones are best stored in and airtight container for around five days or they can be frozen for longer. They're a perfect yummy snack, weekend brunch treat or for afternoon teas.

Makes 12 medium sized scones

Scone ingredients;                    

750g plain flour                                                                                                    

80g caster or granulated sugar  

4 tbs poppy seeds or more/ less to taste                 

46g baking powder                      

130g vegan butter

350g plant milk               

Zest and juice of 1 medium-large lemon

You will also need; a mixing bowl, baking tray, baking paper, medium sized circle cutter

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How to make your scones;

1. Pre-heat your oven to 180°c and place a sheet of baking paper on your baking tray

2. Add all the dry ingredients into a large mixing bowl, flour, sugar, baking powder and poppy seeds, and roughly mix together

3. Add the vegan butter and use your fingers to crumble everything together into a breadcrumb texture

4. Add the lemon zest, lemon juice and plant milk and bring the dough together in a large, soft ball

5. Lightly flour your worktop and use your hands to gently press the dough into a large roughly rectangle shape, around 1" thick

6. Use the cutter to cut out 12 scones and place them on the baking paper lined tray. Make sure to spread them out so they are not touching

7. Bake for around 15 minutes until they are turning golden and sound hollow when tapped underneath

8. Leave to cool slightly on the tray and then they are ready to eat

Tips & Tricks!

• They are best served slightly warm and filled with butter, jam or vegan lemon curd!

• You can add as many poppy seeds as you'd like or leave them out altogether and make plain lemon scones

• I used Flora vegan butter in my scones

• I used these circle cookie cutters; https://amzn.to/44seUGx

• You can of course use any shaped cutter for these and they'll still taste just as delicious! Or simply shape them with your hands into small balls

• This is the link to my mixing bowl; https://amzn.to/489iB6s